Slow Cooker Huli Huli Chicken
recipe adapted from Slow Cooker Revolution
recipe adapted from Slow Cooker Revolution
2/3 cups crushed pineapple, undrained
1/2 cup packed light brown sugar
1/2 cup ketchup
1/4 cup fresh lime juice
1/4 cup soy sauce (or gluten free tamari or liquid aminos)
6 garlic cloves, minced
2 tablespoons minced or grated ginger
4 pounds bone-in, skin-on chicken pieces
1 1/2 cup chopped mixed bell peppers
1 1/2 cup chopped mixed bell peppers
INSTRUCTIONS
1. Gather ingredients. Combine crushed pineapple, brown sugar, ketchup, lime juice, soy sauce, garlic and ginger in medium saucepan.
1. Gather ingredients. Combine crushed pineapple, brown sugar, ketchup, lime juice, soy sauce, garlic and ginger in medium saucepan.
2. Simmer until thickened and measures 1 1/2
cups, about 10 minutes. Season with salt & pepper.
3. Coat slow cooker with cooking spray. Transfer sauce to slow cooker.
4. Season chicken with salt & pepper, add to slow cooker and coat evenly with sauce. Cover and cook until chicken is tender, 4 to 6 hours on low.
5. About 30 minutes before the chicken is done, heat a skillet over medium high heat. Add oil and when hot, add bell peppers. Sauté peppers until slightly softened and then transfer to the crockpot. Stir to combine and allow to finish cooking with the chicken.
6. Serve in a serving dish with juices.
* To make ahead/freezer meal: Prepare the recipe above as directed. Instead of transferring the ingredients into a slow cooker, place in a gallon sized freezer bag. Remove excess air, seal and freeze. When ready to prepare, defrost bag completely and place into a slow cooker. Cook 4 to 6 hours on low.
3. Coat slow cooker with cooking spray. Transfer sauce to slow cooker.
4. Season chicken with salt & pepper, add to slow cooker and coat evenly with sauce. Cover and cook until chicken is tender, 4 to 6 hours on low.
5. About 30 minutes before the chicken is done, heat a skillet over medium high heat. Add oil and when hot, add bell peppers. Sauté peppers until slightly softened and then transfer to the crockpot. Stir to combine and allow to finish cooking with the chicken.
6. Serve in a serving dish with juices.
* To make ahead/freezer meal: Prepare the recipe above as directed. Instead of transferring the ingredients into a slow cooker, place in a gallon sized freezer bag. Remove excess air, seal and freeze. When ready to prepare, defrost bag completely and place into a slow cooker. Cook 4 to 6 hours on low.
Wow. Sounds good. I think I might need to have Blake make me some of this yumminess!
ReplyDeleteChicken is me. I am chicken. I love it, all types of it but this dish really blew my mind. If i could eat this every day I would. You shold add it to www.mydish.co.uk and get some props :)
ReplyDeleteGive me a call when you're in Hawaii for good. I'm also going to retire there!
ReplyDeleteYou're my hero! Lived on Oahu for several years (son was born there) and now on the east coast. Our two fav meals from there are Huli huli and Kalbi beef. Making this chicken this week. Is there a kalbi recipe here I need to search for??
ReplyDeleteThis sound yummy must try it. One question, you say you reserve the remaining cup of sauce but never tell us what to do with it.
ReplyDeleteLee
Thanks Butterfly for your comment. You can serve the reserved sauce on the side... although come to think of it, I'll update the recipe to skip reserving any at all since it's really not necessary. (That step was part of the original recipe - so thank you for pointing it out!)
ReplyDelete